Penne With Chicken Shitake Mushrooms And Capers
From jencathen 16 years ago
- 40 minutes to make
- Serves 6
The kids really like this one. It has a nice flavor to it. I got it from Bon Appetit awhile back.
Ingredients
- 7 TBSP olive oil shopping list
- 1 large red onion, thinly sliced shopping list
- 4 large garlic cloves, finely chopped shopping list
- 1 1/2 tsp minced fresh rosemary (I usually add more) shopping list
- 1 1/2 lb fresh shiitake mushrooms, stem trimmed, caps thickly sliced (If you can't find fresh, buy dry and reconstitute them) shopping list
- 1 1/2 lb skinless boneless chicken breast halves, cut into 3/4 inch cubes shopping list
- All purpose flour shopping list
- 2 1/2 cups or more chicken broth shopping list
- 1/2 cup dry white wine shopping list
- 2 TBSP capers or more shopping list
- 1 lb penne pasta shopping list
- 1/4 cup chopped fresh parsley shopping list
- Freshly grated parmesan cheese shopping list
How to make it
- Heat 2 TBSP oil in a heavy large pot over medium-high heat. Add onion and sauté until golden brown, about 10 minutes. Transfer to a medium bowl.
- Add 2 TBSP oil to pot. Add garlic and rosemary; sauté 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushroom are soft and brown, stirring frequently, about 15 minutes. Transfer to the bowl with onion.
- Toss chicken in a large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 TBSP oil in same pot over medium-high heat. Add chicken, sauté until no longer pink, about 5 minutes.
- Add 2 1/2 cups broth, wine, and capers.
- Bring to a boil, scraping up any browned bits.
- Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
- Add pasta to chicken mixture and toss over medium heat until heat through, adding more broth if necessary to moisten. Transfer pasta to a large bowl. Sprinkle with parsley. Serve with Parmesan.
The Rating
Reviewed by 3 people-
mushrooms great yum
momo_55grandma
in Mountianview loved it
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yummmmmm i like this one thank you so much
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This was fabulous. I was missing flour and chicken stock, but used the water from reconstituting the dried mushrooms, so it was almost as good. Fresh parsley and parm were the perfect finishing touch. Going on the list of favorites...
monalisa_ny
in Den Haag loved it
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